You can find raw prawns ready shelled in the freezer compartment at the supermarket these days, so even though this is an extravagance to buy, it isn't difficult to cook. Think of this as the trade-off.
I have a real thing about pink peppercorns these days, proving that although you can take the girl out of the Eighties you can't take the Eighties out of the girl. I used to despise this sort of thing as naff restaurantishness: now that I've mellowed, I can't see what the problem is. These look beautiful and taste luscious. And if you can't bring yourself to use pink peppercorns, or can't find them, simply use white ones.
Photo by James Merrell.
Recipe posted by Nigella